Blue Cheese Biscuits

From Rachael Ray 365: No Repeats

1 8oz package buttermilk biscuit mix, such as Jiffy brand
1/2 C blue cheese crumbles


Place the biscuit mix in a bowl, add the blue cheese crumbles, and mix with a fork to distribute. Add water, according to package directions. Once combined, dump the biscuit mix out on a cutting board. Using your fingertips, press out the mix into a 1" thick square. Divide the square with a knife into 4 squares. Arrange the biscuits on a foil-lined baking sheet and bake 12-15 minutes, or until the biscuits are cooked through and the bottoms are golden brown. Remove from the oven and let cool.

Corn Bread Casserole with Fresh Corn and Green Onions

From The Deen Bros. Y'All Come Eat

1/2 C unsalted butter, melted, plus additional for coating pan
1 C fresh corn kernels, from 2 ears of corn
1 15oz can cream-style corn
1 C sour cream
1 8oz pkg corn muffin mix
6 Tbsp thinly sliced green onions
1/4 tsp freshly ground black pepper
Pinch salt

Preheat oven to 350. Butter a 9" square baking pan; set aside.
In a large bowl, stir together the 1/2 cup melted butter, the fresh corn, cream-style corn, sour cream, muffin mix, green onions, pepper, and salt. Pour batter into the prepared pan. Bake for 60-75 minutes or until a toothpick inserted in the center comes out clean. Let stand for 5 minutes before serving.

Cornbread with Honey Butter

From Every Day With Rachael Ray March 2008

2 sticks unsalted butter, softened plus 4 tablespoons melted and cooled
2 tsp grated lemon peel
½ C honey
2 C yellow cornmeal
1 C flour
1 Tbsp sugar
2 ½ tsp baking powder
¾ tsp salt
1 ½ C buttermilk
1 large egg
1 C frozen corn kernels, thawed

Using a food processor, blend 2 sticks butter with the lemon peel. With the machine on, pour in the honey and process until smooth and creamy, scraping down the sides of the bowl as needed. Transfer the honey butter to a piece of plastic wrap and roll into a wide cylinder about 7 inches long; twist ends to enclose. Refrigerate until firm, about 1 hour.
Meanwhile, preheat the oven to 425. Grease an 8” square baking pan. In a large bowl, combine the cornmeal, flour, sugar, baking powder and salt.
In a small bowl, beat the buttermilk with the egg until smooth. Stir in the 4 tablespoons melted butter. Pour the buttermilk mixture into the dry ingredients and quickly stir to form a stiff batter. Stir in the corn kernels. Scrape into the prepared pan and bake until golden-brown, about 25 minutes. Let cool in the pan for 10 minutes, then turn out onto a wire rack. Slice into 6 squares and serve with the honey butter.

Chicken Biscuits with Bacon Gravy

From Every Day with Rachael Ray March 2008

2 C plus 3 tablespoons flour
1 ½ tsp baking powder
Salt
1 stick unsalted butter, cut into small pieces and chilled, plus 2 tablespoons
1 C chopped leftover fried chicken
¾ C buttermilk, plus more for brushing
3 slices bacon, chopped
1 C chicken broth
1 C whole milk
¼ tsp cayenne pepper

Preheat the oven to 450. In a large bowl, sift 2 cups flour with the baking powder and ½ teaspoon salt. Using your fingertips, blend in the chilled pieces of butter until the mixture resembles coarse meal, then mix in the chicken. Stir in the buttermilk just until incorporated.
On a lightly floured surface, knead the dough until just blended, then pat into 8” round. Using a 3” cookie cutter, cut out 6 biscuits; combine the scraps and cut out 2 more biscuits.
On a baking sheet, arrange the biscuits 2 inches apart and brush lightly with buttermilk. Bake until golden, about 15 minutes.
Meanwhile, in a medium skillet, fry the bacon over medium heat until crisp, about 4 minutes. Stir in the remaining 2 tablespoons butter until melted, then whisk in the remaining 3 tablespoons flour until incorporated. Whisk in the chicken broth, milk, ½ teaspoon salt, and the cayenne and simmer over medium-low heat until thickened, 3-4 minutes. Serve the gravy alongside the chicken biscuits.

Parmesan Popovers

From Everyday Pasta - Giada DeLaurentiis

6 eggs
1 1/2 C all-purpose flour
1/4 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp herbes de Provence
1/4 C chopped fresh flat-leaf parsley
2 C whole milk
1 1/4 C grated Parmesan cheese (about 5 ounces)

Preheat the oven to 400.
In a blender, combine the eggs, flour, salt, pepper, herbes de Provence, and parsley. Blend on medium speed. Turn the blender to low and slowly add the milk, then the cheese.
Spray a muffin pan with nonstick cooking spray. Pour the batter into the muffin cups, filling each cup three-quarters full. Bake until puffed and golden brown, 20-25 minutes.
Remove the popovers from the muffin pan and serve hot, or cool on a wire rack and serve warm or at room temperature.

Red Lobster: Cheddar Bay Biscuits

From Top Secret Recipes

2 1/2 C Bisquick baking mix
4 Tbsp cold butter (1/2 stick)
1 heaping cup grated Cheddar cheese
3/4 C cold whole milk
1/4 tsp garlic powder
To brush on top:
2 Tbsp butter, melted
1/2 tsp garlic powder
1/4 tsp dried parsley flakes
pinch salt

Preheat oven to 400.
Combine Bisquick with cold butter in a medium bowl using a pastry cutter or large fork. You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add Cheddar cheese, milk, and 1/4 teaspoon garlic. Mix by hand until combined, but do not over mix.
Drop approximately 1/4 cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop. Bake for 15-17 minutes or until the tops of the biscuits begin to turn light brown.
When you take the biscuits out of the oven, melt 2 tablespoons butter in a small bowl in your microwave. Stir in 1/2 teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter.

Nutty Gouda Rolls

From Taste of Home's Simple & Delicious May/June 2007

2oz Gouda cheese
1(8oz) tube refrigerated crescent rolls
2 Tbsp finely chopped pecans
1 Tbsp honey

Cut cheese into eight 1/2" wide strips. Separate crescent dough into eight triangles; sprinkle with pecans. Place a cheese strip on the shortest side of each triangle; roll up. Pinch ends to seal.
Place on an ungreased baking sheet. Bake at 375 for 10-12 minutes or until golden brown. Immediately brush with honey. Serve warm.

Orange Sour Cream Loaf

1 stick unsalted butter, room temperature
1 C sugar
2 large eggs
1 Tbsp fresh grated orange peel
2 C flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 C sour cream

Preheat oven to 350. Beat butter and sugar with electric mixer on high for 5-7 minutes, until pale and fluffy. Scrape the sides of the bowl. Add eggs one at a time, beating after each. Add orange peel. Put flour, baking powder, baking soda, and salt into a bowl. Stir to mix. With mixer on low, add 1/2 C of flour mixture. Without waiting for it to mix, add 1/3 of the sour cream. Continue alternating flour and sour cream in the same way until ending with the flour. Mix only until well blended.
Spread batter in greased 9x5x3 pan. Bake until pick inserted in center comes out clean, approximately 55 minutes. Cool, then freeze, using instructions for baked goods.

Serving day:
Thaw. To maintain freshness, keep loaf wrapped airtight in plastic wrap and store at room temperature. Use within one day of removing from freezer.

Banana and Cinnamon Swirl Muffins

From The Dinner Doctor

Vegetable oil cooking spray, for the muffin cups
1 pkg (19.1oz) cinnamon swirl muffin mix
1/2 C reduced-fat sour cream
1 large egg
3/4 C mashed banana (from 2 ripe medium bananas)
1/4 C chopped pecans

Place a rack in the center of the oven and preheat the oven to 400. Lightly mist 12 muffin cups with vegetable oil cooking spray or line them with paper muffin cups. Set the muffin tins aside.
Set aside the packets of cinnamon swirl and of topping mix from the muffin mix. Place the muffin mix, sour cream, egg, and banana in a large mixing bowl. Stir with a wooden spoon, until the ingredients are moistened, about 50 strokes. Knead the packet of cinnamon swirl with your fingers a few times, then open it and squeeze the contents over the batter, swirling it in with a rubber spatula. Spoon the batter into the prepared muffin cups, filling them two-thirds full. Place the pecans, if using, in a small mixing bowl and stir in the topping mix. Sprinkle the topping evenly over the muffin batter.
Bake the muffins until a toothpick inserted in the center of one comes out clean, 18-22 minutes. Remove the muffin tins from the oven and place them on a wire rack to cool for 10 minutes. Invert the muffins onto the rack (if the muffins baked in the tin, run a sharp knife around the edges of the muffins first), then transfer them to a platter and serve at once.

Dun-Buttered Muffins

From The Dinner Doctor

2 C biscuit mix
8 Tbsp butter, melted
1 C reduced-fat sour cream

Place a rack in the center of the oven and preheat the oven to 350. Set aside a miniature muffin tin with 24 cups or two 12-cup tins.
Place the biscuit mix, butter, and sour cream in a large bowl and stir with a wooden spoon until the ingredients come together. Spoon the batter by the tablespoonful into the ungreased muffin tin, filling the cups two-thirds full.
Bake the muffins until they are light brown, 15-18 minutes. Remove the muffin tins from the oven and place them on a wire rack to cool for 10 minutes. Then, run a sharp knife around the edge of the muffins and invert them onto the rack. Transfer them to a platter and serve at once.

Herbed Garlic Bread

From Tyler Florence (Food Network)

1 stick butter (1/2 cup), at room temperature
2 garlic cloves, mashed to a paste with a pinch of salt and extra-virgin olive oil
2 tablespoons chopped parsley leaves
2 tablespoons chopped fresh basil leaves
Kosher salt and freshly ground black pepper
1 loaf crusty baguette
Extra-virgin olive oil

Preheat oven to 350 degrees. For the bread, stir together the butter, mashed garlic, and herbs in a small bowl and season with salt and pepper. Tear open the loaf of bread lengthwise, spread the herb-garlic mixture over both halves and sprinkle with a little olive oil. Bake for 15 minutes.

French Baguettes

From Allrecipes; Original Recipe

1 cup water
2 1/2 cups bread flour
1 tablespoon white sugar
1 teaspoon salt
1 1/2 teaspoons bread machine yeast
1 egg yolk
1 tablespoon water

Place 1 cup water, bread flour, sugar, salt and yeast into bread machine pan in the order recommended by manufacturer. Select Dough cycle, and press Start.
When the cycle has completed, place dough in a greased bowl, turning to coat all sides. Cover, and let rise in a warm place for about 30 minutes, or until doubled in bulk. Dough is ready if indentation remains when touched.
Punch down dough. On a lightly floured surface, roll into a 16x12 inch rectangle. Cut dough in half, creating two 8x12 inch rectangles. Roll up each half of dough tightly, beginning at 12 inch side, pounding out any air bubbles as you go. Roll gently back and forth to taper end. Place 3 inches apart on a greased cookie sheet. Make deep diagonal slashes across loaves every 2 inches, or make one lengthwise slash on each loaf. Cover, and let rise in a warm place for 30 to 40 minutes, or until doubled in bulk.
Preheat oven to 375 degrees F (190 degrees C). Mix egg yolk with 1 tablespoon water; brush over tops of loaves.
Bake for 20 to 25 minutes in the preheated oven, or until golden brown.

Rhubarb Bread

From Allrecipes; Original Recipe

1 cup milk
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 1/2 cups brown sugar
2/3 cup vegetable oil
1 egg
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups chopped rhubarb
1/2 cup chopped walnuts
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
1 tablespoon butter, melted

Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9x5 inch loaf pans. In a small bowl, stir together milk, lemon juice and vanilla; let stand for 10 minutes.
In a large bowl, mix together 1 1/2 cups brown sugar, oil and egg. Combine the flour, salt and baking soda, stir into sugar mixture alternately with the milk mixture just until combined. Fold in rhubarb and nuts. Pour batter into prepared loaf pans.
In a small bowl, combine 1/4 cup brown sugar, cinnamon and butter. Sprinkle this mixture over the unbaked loaves.
Bake in preheated oven for 40 minutes, until a toothpick inserted into center of a loaf comes out clean.

Pumpkin-Apple Streusel Muffins

From Allrecipes; Original Recipe

2 1/2 cups all-purpose flour
2 cups white sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup canned pumpkin puree
1/2 cup vegetable oil
2 cups peeled, cored and chopped apple
2 tablespoons all-purpose flour
1/4 cup white sugar
1/2 teaspoon ground cinnamon
4 teaspoons butter

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 18 muffin cups or use paper liners.
In a large bowl, sift together 2 1/2 cups all-purpose flour, 2 cups sugar, pumpkin pie spice, baking soda and salt. In a separate bowl, mix together eggs, pumpkin and oil. Add pumpkin mixture to flour mixture; stirring just to moisten. Fold in apples. Spoon batter into prepared muffin cups.
In a small bowl, mix together 2 tablespoons flour, 1/4 cup sugar and 1/2 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over muffin batter.
Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into a muffin comes out clean.

Chocolate Biscotti

From: Culinary Institute of America Breakfasts & Brunches

1 3/4 C cake flour
1/4 C cocoa powder
1 tsp baking powder
3 large eggs
3/4 C sugar
1 Tbsp instant coffee powder
1 tsp vanilla extract
1/4 tsp almond extract
1/4 tsp salt
1 C bittersweet chocolate chunks

Preheat the oven to 300. Line 2 cookie sheets with parchment paper or a silicone baking mat.
Sift together the flour, cocoa powder, and baking powder and set aside.
Whip the eggs, sugar, instant coffee, vanilla and almond extracts, and salt in a mixer with the whisk attachment on high speed until thick and pale yellow, about 5 minutes. Add the flour mixture and blend on low speed until the dough is just blended. Scrape down the bowl as needed.
Fold the chocolate chunks into the dough by hand with a rubber spatula. The dough will be slightly sticky.
Divide the dough evenly between the prepared cookie sheets, mounding the dough to make logs that are 3 inches wide, 12 inches long, and about 1 inch thick.
Bake until a skewer inserted in the center of the logs comes out clean, about 30-35 minutes. Remove from the oven and cool on the pans for 10 minutes.
Reduce the oven temperature to 275. Cut each log crosswise into 1/2 inch slices with a serrated knife. Return the slices to cookie sheets, cut side down, and bake for 10 minutes. Turn the biscotti over and continue baking on the other side until they are completely dry and crisp, another 10-12 minutes. Transfer to wire racks and cool completely before serving or storing in airtight containers.

Blitz Puff Pastry

From: Culinary Institute of America Breakfasts & Brunches

2 C butter
3 1/2 C all-purpose flour
1 3/4 tsp salt
1 C cold water

Cut the butter into 1/4" cubes. Refrigerate until the cubes are chilled and firm.
Combine the flour and salt in a large mixing bowl. Add the butter and toss with your fingertips until the butter is coated with flour. Add all but 2 tablespoons of the cold water. Mix with a pastry blender or a table fork until an evenly moist but still rough dough forms. Add additional water if necessary as you mix the dough if it is not moist enough to hold together when pressed into a ball.
Cover the dough tightly with plastic wrap. Cool in the refrigerator until the butter is firm but not brittle, about 20 minutes.
Turn the dough out onto a lightly floured work surface. Roll it into a rectangle approximately 12x30 inches; the dough should be about 1/2 inch thick.
Fold the dough in thirds like a letter (this is the first of four 3-folds). Turn the dough 90 degrees. Roll the dough out again to a rectangle as described above and fold once more (this is the second of four 3-folds). Wrap the dough tightly in plastic wrap and chill for 30 minutes in the refrigerator. Remove the dough from the refrigerator, and working quickly, continue rolling and folding the dough for the third and fourth 3-folds as described above, chilling the dough in between each of these folds for 30 minutes at a time.

Cottage Cheese Dill Rolls

From: The Culinary Institute of America Breakfasts & Brunches

4 1/2 tsp active dry yeast
1/3 C water, warmed to 110 degrees
4 1/4 C bread flour
1 1/2 C small-curd cottage cheese
1/4 C minced yellow onions
2 large eggs
1 Tbsp butter, softened
3 Tbsp chopped fresh dill
2 tsp prepared horseradish
2 Tbsp sugar
1 1/2 tsp salt
2 1/4 tsp baking soda
1/3 C butter, melted, divided use
3 Tbsp coarse salt for sprinkling

Place the yeast and warm water in the bowl of the mixer and stir to completely dissolve. Let the yeast proof until foamy, about 5 minutes. Add the flour, cottage cheese, onions, eggs, 1 tablespoon softened butter, dill, horseradish, sugar, salt, and baking soda to the yeast mixture. Mix the ingredients together on low speed using the dough hook just until the dough begins to come together (it will look rather rough), about 2 minutes. Increase the speed to medium-high and mix until the dough is smooth, an additional 5 minutes.
Turn the dough out onto a lightly floured surface, knead once or twice, and gather it into a smooth ball. Place in a lightly greased bowl, cover with plastic wrap, and let the dough rise in a warm place until doubled in size, about 2 hours.
Fold the dough gently over on itself in three or four places. Cover once more and let the dough rise a second time until doubled in size, about 1 hour.
Preheat the oven to 400 degrees. Line 2 baking sheets with parchment paper or grease lightly.
Fold the dough gently over on itself in three or four places, turn the dough out onto a lightly floured work surface and cut it into 16 equal pieces (about 2 ounces each). Cover the pieces and let them rest until relaxed, about 15 minutes. Round each piece into a smooth ball and place in even rows on the prepared baking sheets. Cover and let rise until the dough springs back when lightly touched but does not collapse, 20-30 minutes.
Brush the top of each roll with a little of the melted butter. Bake until golden brown, 20-30 minutes. As soon as the rolls are removed from the oven, brush lightly with remaining melted butter and sprinkle lightly with salt.
Transfer to wire racks and cool completely before serving.

English Muffins

1 1/2 tsp active dry yeast
1 C water, warmed to 110 degrees
2 C all-purpose flour
1 Tbs unsalted butter, softened
1 tsp sugar
1 tsp salt
1/4 C cornmeal, or as needed
Oil or solid vegetable shortening, as needed

Place the yeast and warm water in a bowl of a mixer and stir to completely dissolve. Let the yeast proof until foamy, about 5 minutes. Add the flour, butter, sugar, and salt to the yeast mixture. Mix the ingredients together on low speed using the dough hook until well blended, about 2 minutes.
Increase the speed to medium-high and mix until the dough is smooth, another 5 minutes.
Shape the dough into a ball and place it into a lightly greased bowl. Cover with plastic wrap and let the dough rise in a warm place until doubled in size, about 2 hours.
Fold the dough gently over on itself in three or four places and turn the dough out onto a lightly floured work surface.
Divide the dough into 12 equal pieces. Shape into rounds and place on sheet pans that have been heavily dusted with cornmeal. Turn each muffin over to coat both sides with cornmeal. Cover and let rise until slightly risen, about 30 minutes.
Preheat a griddle over medium heat and brush lightly with oil or shortening. Cook the English muffins until lightly brown on the bottom, about 5 minutes. Turn the muffins over and cook until golden brown, another 5 minutes.
Split the English muffins by pulling them apart with a table fork. Toast them just before serving. Serve very hot.

Jalapeno Jack & Cheddar Cornbread

From: The Culinary Institute of America Breakfasts & Brunches

1 1/2 C yellow cornmeal
1 1/2 C all-purpose flour
1/4 C sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 C buttermilk
3 large eggs
1/4 C butter, melted
1/3 C shredded sharp cheddar cheese
1/3 C shredded jalapeno Jack cheese
1 Tbsp minced jalapenos

Preheat the oven to 375. Lightly grease a 9x12" baking pan.
Sift the cornmeal, flour, sugar, baking powder, baking soda, and salt together into a mixing bowl. Make a well in the center of the cornmeal mixture.
In a separate bowl, blend the buttermilk, eggs, and butter. Add the buttermilk mixture to the cornmeal mixture and stir by hand just until the batter is evenly moistened. Add the cheeses and jalapenos and blend just until evenly distributed throughout the batter.
Spread the batter evenly in the prepared pan. Bake until a skewer inserted into center of the cornbread comes out clean and the top is golden brown, 30 minutes.
Cool the cornbread in the pan before cutting into individual servings. Serve warm or at room temperature.

Jalapeno Biscuits

From: The Culinary Institute of America Breakfasts & Brunches

2 C all-purpose flour
1 Tbsp baking powder
3/4 tsp salt
1/3 C butter, divided
3/4 C buttermilk
2 tsp minced jalapeno
Pinch fresh ground black pepper

Preheat the oven to 425. Prepare a baking sheet by spraying it lightly with cooking spray or lining with parchment paper.
Sift the flour, baking powder, and salt into a large bowl. Add the butter, cutting it into the dry ingredients until the mixture resembles coarse meal. You should still be able to see small pieces of butter.
Add the buttermilk to the flour mixture, stirring until barely combined. The dough will look coarse and shaggy at this point.
Transfer the dough to a lightly floured work surface, press into a ball, and knead once or twice. Press or roll the dough out to a thickness of 1/2 inch. Sprinkle the jalapenos and black pepper over two-thirds of the dough. Fold the dough in thirds, like a letter, then re roll it out to a thickness of 1/2 inch. Cut out the biscuits using a 2 1/2 inch cutter. Gather the scraps together, re roll, and cut additional biscuits. Place the biscuits on the prepared pan about 1 inch apart. Refrigerate uncovered for 15 minutes.
Bake the biscuits until they have risen and the tops are golden brown, 18-20 minutes. Serve very hot, directly from the oven.